4 1/2 cups water
19 1/2 cups sugar
4 pouches liquid Certo pectin
1/4 tsp. + 1/8 tsp. baking soda
1 tsp. butter
Wash and prepare jars. You can keep them warm in a 200 F oven until you're ready to use them.
Wash fruit. Remove only the colored part of the rinds from the oranges and lemons. Chop and place in a large stock pot. ( Hint: I did this for half of the fruit, and for the other half, I used the Pampered Chef Microplane to grate the rinds. It worked beautifully!) Add water and baking soda. Bring to a rolling boil. Reduce heat, cover, and simmer for 20 minutes, stirring occasionally.
Meanwhile,trim and discard the white pith from the fruit. Chop fruit taking care to remove any seeds, and saving juice. Add the juice and fruit to the rinds. Bring to another boil. Reduce heat, cover, and simmer for 10 minutes.
Measure out fruit and liquid, making sure you have 12 cups. Return to pot.
Add pectin and butter. Bring to a boil and cook 1 minute, stirring.
Add sugar. Bring to a boil(this may take some time) and cook 1 minute, stirring and making sure sugar is fully dissolved. Remove from heat, and let set for 5 minutes, stirring occasionally.
Ladle into clean, hot jars. Wipe rims of jars with clean rag. Place seals and rings on jar tops.
Place into a hot water bath and process for 10 minutes. Remove from bath and set on tea towels until cool. You should hear the lids popping. After several hours, test the lids by pressing on them. If they are sealed well, you won't be able to press down on the lid. If the lid moves down at all, you must refrigerate your marmalade and use it within 3 weeks.
This recipe yields 26 half pint jars, or 13 pints.